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Chapter 8: Thermodynamics of Water
8.1 Three States of Water
Under normal conditions, water exists in one of three states: solid, liquid, and gas. Water in its
solid state is what we call ice. Pure water at sea level freezes at 0C. Liquid water is most of

Chapter 7: Microwaves
7.1 Introduction
It was discussed in Chapter 6 that the electromagnetic spectrum consists of various types of radiation, characteriz
by wavelength () and frequency (). The frequency of the wave can be visualized as the number of wave

Chapter 5: Convection
5.1 Overview of Convection
Heat transfer using movement of fluids is called convection. In natural convection, the flow is induced by the
differences between fluid densities which result due to temperature changes. Forced convection

Chapter 4: Transient Conduction
4.1 Transient State
Transient state is a state of non-equilibrium, when the temperatures are still changing with time. Some simple
examples are the pre-heating time of ovens, when you are waiting for the temperature inside

Chapter 3: Steady-State Conduction
3.1 Steady State and Transient State
If you heat a pan on a stove, it takes a while for the pan to heat up to cooking temperature, after which the
temperature of the pan remains relatively constant. The latter state is c

Chapter 2: Cooking Methods and Materials
2.1 Cooking Methods
Cooking methods can be characterized into two main types: dry heat cooking and moist heat cooking. Dry heat
cooking heats foods in the absence of water, and includes methods such as baking and r

Chapter 1: Overview of Heat Transfer
1.1 What is Heat Transfer?
Thermal energy is related to the temperature of matter. For a given material and mass, the higher the temperature
the greater its thermal energy. Heat transfer is a study of the exchange of t